Paul Turcotte

West African Peanut Stew

This rich, savory, and thick stew originates from Mali, featuring a velvety base of ground peanuts (or peanut butter), tomato paste, and spices resulting in a comforting, creamy, and flavorful dish.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Servings: 8
Course: Main Courses, Soup
Cuisine: African, High Protien
Calories: 282
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion chopped
  • 1 Tbsp water as needed for onion saute
  • 3 cloves garlic minced or pressed
  • 2 sweet potatoes cubed
  • 1 Tbsp fresh ginger grated or 1 tsp powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ¼ tsp cardamon
  • ¼ tsp red pepper flakes see notes
  • 2 Tbsp tomato paste
  • 1 can diced tomatoes, 15 oz. see notes
  • 1 can chickpeas, drained and rinsed
  • ¾ cup peanut butter see notes
  • 6-8 cups vegetable broth
  • 4 cups collard greens see notes
  • ½ tsp salt
  • ¼ tsp ground black pepper

Equipment

  • 1 Large stock pot

Method
 

Prep Notes:
  1. Sweet potato prep: Cut medium sized potatoes into cubes about ½” to ¾”. To peel or not to peel, that is the question.  Potato skins are nutritious and add valuable non-soluble fiber to your meal.  However, peeled potatoes break down faster and add more creaminess to the stew. 
  2. Collard greens prep: Use a sharp knife to remove each main stem (cut along the side of each stem), then stack the leaves and cut them into around 1/2-inch wide x 3” strips to make them easier to eat. Place the chopped collard greens in a colander and rinse very well. Cover the greens with water in a bowl. Add 2-3 Tbsp of apple cider (or other) vinegar for 10 to 15 minutes to help break down plant fibers. Massage firmly for a couple of minutes, then rinse and drain.  Stew can be made with or without the collard greens.
Instructions
  1. Over medium heat, add chopped onion and bell pepper and water sauté until onions are translucent, about 3 to 4 minutes then add garlic and stir for adan ditional minute.
  2. Add cumin, cinnamon, cardamon, red pepper and stir together. Let cook for one minute, careful not to burn. Add potatoes, chickpeas, tomatoes, and stir together. Let cook for 5-7 minutes allowing the potatoes to soften a bit.
  3. Add vegetable stock, peanut butter and tomato paste. Stir together until the tomato paste is combined with the other ingredients. Cover, turn heat down to low and allow to simmer for 20 to 30 minutes, until sweet potatoes fork tender.
  4. Remove cover, add collard greens. Taste the broth and add more salt and pepper if desired. Allow to cook for another 5 minutes or until to the consistency you desire.  The sweet potatoes will break down and thicken the stew when cooked longer. 

Notes

Hot spicing: It’s very challenging to remove the heat from hot peppers once added. So use caution if you don’t like it too hot.  Add hot spicing gradually. You can substitute red pepper flakes for sriracha, cayenne, or perhaps a milder Kashmiri red pepper powder.  Add half of what you plan to use with the spices, and adjust the heat to taste before serving.
Chickpeas can be substituted with red kidney beans.  
Add more broth if needed for the desired consistency.
Garnish with chopped dry-roasted peanuts and/or cilantro 
Serve with rice, grain of choice, hearty whole grain bread, or just by itself.

I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…

Receive plant-based recipes & updates in your email.
Categories: Plant-Based Recipes

Leave A Comment

Recipe Rating




Related Posts